Fiery Pasta Recipes
SPICY SPAGHETTI WITH GARLIC AND OLIVE OIL
Steps:
- Gather the ingredients.
- Set a large covered pot of water over high heat to boil.
- When it reaches a rolling boil, salt the water and add the spaghetti, giving a few stirs to keep the pasta from clumping together.
- Meanwhile, in a medium skillet , heat the olive oil over medium heat and add the breadcrumbs if using (if you are not including the breadcrumbs, skip to the next step). Toast the crumbs in the oil, stirring occasionally with a wooden spoon, until browned, about 3 minutes.
- Add the minced garlic and continue cooking until it is just fragrant and lightly colored, about 1 minute. Be careful not to overcook the garlic or it will become bitter.
- Add the red chile pepper (dried or fresh) and chopped parsley, if using. Cook until fragrant, about 30 seconds.
- When your pasta is al dente , drain it, reserving a few tablespoons of the cooking water.
- Add the spaghetti to the skillet and toss until evenly coated. Add a little bit of the pasta cooking water as needed if the mixture is too dry. Serve and enjoy.
Nutrition Facts : Calories 221 kcal, Carbohydrate 23 g, Cholesterol 0 mg, Fiber 1 g, Protein 4 g, SaturatedFat 2 g, Sodium 4 mg, Sugar 1 g, Fat 12 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
FIRE PASTA
Categories Shellfish Tomato Vegetarian Grill/Barbecue
Yield Makes 4 servings
Number Of Ingredients 21
Steps:
- Prepare grill and skewer shrimp on soaked wood or metal skewers. Make marinade by combining all marinade ingredients except lemon juice. Marinade shrimp in fridge for 30-60 minutes, then add lemon juice just before grilling. Meanwhile, place 1/2 of the tomatoes on the grill to lightly roast (blister but do not char the skin) about 2 minutes on each side. Roast peppers on grill, then seed and skin. Transfer one roasted red pepper, all the roasted tomatoes, haberenro, garlic, olive oil, lemon juice and salt to food processor and puree. Coarsely chop remaining roasted peppers and raw tomatoes and toss in bowl with 3/4 cup basil, 1/4 cup parsely, and a pinch of salt. Prepare pasta as directed and grill shrimp for 3-4 minutes per side. To serve, place pasta on large platter and top with pureed sauce, reserving 1/4 cup sauce, then add chopped tomatoes and pepper mixture. Top with shrimp (removed from skewers), drizzling with remaining sauce and sprinkle with remaining herbs. Serve with crusty grilled Tuscan bread, platter of olives and a hearty red wine.
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